- Prep-time: / Ready In:
- Makes 4 wraps
- Serving size: 1 wrap
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Treat your senses to this colorful, crave-worthy wrap that’s packed full of high-energy ingredients. A hearty black bean mash provides the base for a satisfying combo of creamy avocado, sweet mango, and tangy red onion slices. Southwest flavors add a spicy kick while sprigs of cilantro brighten everything with herbal freshness. This recipe is ideal for weekday meal prep: Simply make several at a time, wrap them individually in tin foil, and store in your fridge for the perfect grab-and-go lunch!
By Shelli McConnell,
Ingredients
- 1 15-oz. can no-salt-added black beans, rinsed and drained
- 1 fresh jalapeño pepper, seeded and finely chopped (optional)
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- 4 8- to 9-inch oil-free whole wheat tortillas
- ½ of a medium red onion, thinly sliced (½ cup)
- 2 cups shredded fresh spinach
- 2 mangoes, seeded, peeled, and sliced
- 1 avocado, halved, seeded, peeled, and sliced
- ½ cup fresh cilantro leaves
Instructions
- In a medium bowl combine the first six ingredients (through garlic powder); coarsely mash with a potato masher or fork to combine.
- To assemble, spread black bean mixture over bottom two-thirds of each tortilla. Top with onion, spinach, mangoes, avocado, and cilantro. Fold in sides; roll up like a burrito.
Nutritional Information:
Per serving (1 wrap): 314 calories, 52 g carbohydrates, 17 g protein, 9 g total fat, 1 g saturated fat, 0 g cholesterol, 368 mg sodium, 19 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (34)
(5 from 21 votes)I am allergic to mango so I tried with the suggestion of using peaches. So so good!!!! I tend to be a little heavy handed with the seasonings for FOK recipes and that worked out perfectly. Absolutely delicious and super easy.
Do you heat the black bean mixture? Seems odd to serve it cold or at room temp?
Was in a super big hurry so I used ready to eat black beans in a bag and fresh mango salsa. Added avocado and romaine lettuce (I had all these ingredients already on hand. Super quick and easy!
Chulada👍
I was really sceptical because I'm not a fan of black beans. This was really very good. And faster to make than anticipated. The only things I changed were using frozen mangos defrosted, less work and mess and added some sliced fresh tomatoes. Every sandwich is made better with tomatoes.
So fast, easy and good! My husband doesn't like soft tortillas, so he made his into a bowl and added brown rice. We both loved this recipe, and he doesn’t usually eat vegetarian!
These were delicious! I stuffed mine too full, so they were basically tacos. I did process the first 6 ingredients in a food processor. I used frozen mango thawed, and it worked fine.
Do you know if frozen mango would work, obviously thawed?
Hi Bonnie, Yes, frozen mangoes, defrosted, will work here!
How many does this make?
It says it makes 4 as shown
If you use these for meal prep, do you wait until you eat them to add avocado? (so they don't turn brown)
These are delicious. My mangos were big and I only needed one. I personally will leave the seeds in the jalapeno or add Serano for some heat. That would go great with the sweet!
This wrap was really good. My family loved it! I used lavash wraps/flat bread, which has no oil. they worked very well! The mango is the star of the dish.
What brand of whole wheat tortillas are pictured with the recipe please?
Hi Mister Bee, We use Ezekiel Sprouted Whole Grain Tortillas. Check out more of our WFPB brand picks here: https://www.forksoverknives.com/wellness/oil-free-vegan-grocery-list/ Thank you, Courtney, editor, Forks Over Knives
These look and sound so good.
Suggestion for a replacement for mango? Allergic to it
Peaches would also be great
YUM!
I made these for lunch yesterday and was delighted with the flavor. The only change I made was to use a food processor to combine the first 6 ingredients and perhaps a little heavy-handed when measuring the spices. Can't wait to have another one today!!!
Omgosh. This is so delicious. I prepared the recipe as directed and but the wraps on my panini press to serve crunchy and warm.
YUM!! So good, I made it again the next day. Gracias Darshana for this fresh combo. I adjust all recipes in general…this one is a keeper.
You go Julie! Who cares what it's called--it's the taste that counts. Let's all get over such trivial arguing PLEASE. Haven't tried the recipe yet, but it looks delicious.
I made this great combo but instead of making it a wrap I put It over rice. To make it even easier I used Trader Joe’s organic frozen rice. Delicious GF meal.
Delicious. Large amount for an 8inch wrap. I’ll try all the ingredients (not mashing black beans) on top of spinach just as a salad. Definitely making again
Tasty! Used food processor to make a bean paste. Definitely needs a little zhuzh w/ added spices and heat. Subbed coriander for cilantro.
This was EXCELLENT! I did not use a tortilla though, used spring roll wrappers instead. So tasty, no cooking :=)
Where do you find a great tasting, no oil, whole wheat tortilla?? (Please don’t suggest Ezekiel, those are awful!)
I really like using the “Carb Balance” Mission Brand tortillas. They are soft and smooth (not gritty like some whole grain products), and neutral tasting. Not sure if they meet FOK guidelines, but they are full of fiber. (Ok, just checked, theres 8 g of fat, sorry all!)
Trader Joes
good